• Meet the Test Kitchen •

Amber: Fluent in food science and creative cooking

Food is not just a job for Amber. In fact, she’s been experimenting with food since an early age. In the Test Kitchen blog you can read about all her adventures, from canning jams and jellies, to making bread from a wild sourdough starter, to trying out new ethnic cuisines. She is excited to share her creativity and expertise with you.

Directions

Place whipping cream and chocolate in 2-quart saucepan. Cook over low heat, stirring occasionally, 7-9 minutes or until chocolate melts. Remove from heat.Stir in butter until melted. Place mixture into bowl. Cover; refrigerate 2-4 hours or until firm.

Dust hands with cocoa or powdered sugar. Shape 2 teaspoons mixture, working quickly, into balls; roll in cocoa or powdered sugar. (Truffle mixture will be soft; repeat dusting hands to make shaping easier or use small ice cream scoop to form balls.) Refrigerate at least 45 minutes or until firm.

Recipe Comments & Reviews

This is a little messy to make but boy-o-boy are they good! If you dip them in melted chocolate to make a hard outside shell, you can compare them to the expensive store bought truffles. After completion, I put mine in individual small cupcake papers and put them in a small box for gift giving. They look so pretty when you open the box. This recipe is definitely a repeater for me!

Heat ceam to a light boil. Remove and allow to cool and reheat to light boil again. Turn heat off, add the chocolate chips and butter. Stir in circular motion, do not beat or stir fast; no bubbles. After well blended allow to cool slightly in bowl. Mixture can then be put into a icing bag with whatever tip is wanted. Size of truffles is personal choice. Allow to cool some more and place in a bag with powdered sugar, cocoa, or other coating and shake to cover, place on a sheet of parchment paper in fridge to harden more.

Can be inventive and add some extracts to mixture after blended, can separate and add different extracts as desired. Cinnamon gives a great taste to the chocoate. do NOT use oils. Can add cinnamon to coating also. Mixture can be dipped into a melting chcolate, simi sweet to add a mixture of flavors. If prefered, mixture can be placed into a bowl and allowed to cool for approx four hours and then rolled in coated hands of cocoa, powdered sugar or other coating to ball shape.

Key ingridents is Land O Lakes cream and high quality chcolate. Tried other creams not as good, less creamy smooth taste.

Posted Dec 08 2012
by Janna

These truffles are mouth-watering delicious and better than store-bought ones, especially if you use superior ingredients and coat them with a good chocolate such as Godiva. They were messy to make, but so worth the effort when they were hardened and ready to eat! I am about to make them again, and this time I am going to try using a small scoop to form the candies.

Posted Nov 15 2012
by Jane B.

This is the recipe I made years ago. I was inside the Land o' Lakes box around Christmas about 20-some years ago. So glad it's on the web site now! It was delicious!

From The Test Kitchen Blog

Mint isn’t a traditional Irish flavor, but the color of the green mint mousse in this tart lends itself so well to St. Patrick’s Day celebrations, I had to tie them together somehow! The Mint White Chocolate Tart takes a little bit of effort to make with its multiple steps, but the end result is fluffy, subtly sweet and has a perfect hint of mint.

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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.

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